Food lovers maintain a particular place in their hearts and taste senses for the classic Indian meal baingan ka bharta. This easy-to-make dish with solid flavors comes from northern India and is renowned for its simplicity and flavor. Baingan Bharta is a scrumptious meal that may be eaten as a main course or as a side dish.
Baingan ka Bharta is an easy-to-make dish that only requires a few ingredients, and it is full of scrumptious flavor.
I always have this in my breakfast once a week, and I love how it just dissolves in my mouth in an instant.
Moreover, it’s a dish full of vitamins and minerals such as potassium, vitamin C, and so on.
About The Dish
The versatile vegetable eggplant, known as “baingan” in Hindi, has been grown for many years on the Indian subcontinent. Baingan Ka Bharta recipe dates back to a time when cooking methods included roasting over an open fire.
The meal became well-liked in rural areas of Punjab, Uttar Pradesh, and Rajasthan, where eggplants are plentiful and frequently utilized in a variety of dishes. When Baingan Ka Bharta was first developed in Punjab, it was intended to be a straightforward, rustic cuisine made with simple, readily available ingredients for rural residents.
With its smokey scent, hearty flavors, and warming appeal, Baingan Ka Bharta is still a staple of Indian cuisine today. It exemplifies the best of conventional Indian cooking, demonstrating the deft use of spices and the capacity to elevate simple materials into delectable dishes.
Here’s how to make this Baingan bharta recipe!
Utensils You’ll Need
- Pressure Cooker: To boil eggplants.
- Deep frying pan: To make the dish
- Tablespoon/Ladle: To stir and saute
Ingredients Poured
Eggplants (Baingan): Eggplants, which serve as the centerpiece of the meal, are required to create this culinary marvel. They are also high in carbs and fiber.
Onions & tomatoes: To get the finest flavor and texture, choose ripe tomatoes. They give the bharta a tangy, juicy component. Furthermore, the onions give the meal a base of savory flavor and a touch of sweetness.
Ginger & garlic: Ginger and garlic adds a piquant flavor to the bharta. Given this is a Punjab-originated dish, they need to be chopped, but ginger garlic paste can also do the job.
Spices: Spices are the life force of any Indian cuisine. Red chilli powder, turmeric powder, coriander powder, and whole red chilli are the only spices added to Baingan ka Bharta.
Garnishes: Coriander leaves are added as a means to provide freshness to the dish.
Oil
Salt to taste
How to Make Baingan ka Bharta
For boiling the eggplants:
1. Fill up half the pressure cooker with water, and add turmeric powder, salt, and at last chopped eggplants.
2. Boil the eggplants in the cooker till 2 whistles, and keep the cooker aside till all the steam exits.
For onion tomato masala:
1. Heat oil in a pan and add whole red chilli, and garlic. Saute them till the garlic gets brown.
2. Then add ginger and onions. Saute them for 2 mins on medium flame till light brown.
3. After that, add the red chilli powder and turmeric powder and give it a nice stir.
4. Add tomatoes and saute on high heat till they are cooked.
For Baingan ka Bharta:
1. Lastly, add the boiled brinjals along with the water from the cooker. Cover the pan for 15 mins till the bharta is reduced.
2. Garnish it with some coriander leaves and your Baingan Bharta is ready to serve.
Tips & Tricks
- You can roast eggplants on the stove instead of boiling them, but there is a possibility that they might have worms inside them, so I cut them up and then boil the eggplants.
How to Serve
The dish of Baingan Ka Bharta can be served with Indian flatbreads like roti, naan, and paratha. These breads go really well with the smokey and delicious Baingan bharta to provide a wholesome and satisfying supper.
This dish is also accompanied by raita (yogurt-based side dish) and pickles to complement the flavors.
How to Store
Refrigeration: Transfer the Bharta to an airtight container or a covered bowl for refrigeration. It should be kept in the fridge. Normally, Baingan Ka Bharta keeps well in the fridge for 3–4 days.
Freezing: Alternately, you may freeze the Bharta if you wish to keep it for a longer time. In a freezer-safe container or freezer bags, transfer the chilled Bharta. In order to avoid freezer burn, make sure the container is airtight. Up to 2-3 months can be spent freezing it.
When reheating Baingan ka Bharta, defrost it in the refrigerator overnight if frozen before consuming it. After that, put it in a pan and reheat it over low to medium heat on the pan. In order to achieve equal heating, stir occasionally. If necessary, add a little water to adjust the consistency.
Nutrition
Here’s the nutritional breakdown of Baingan ka Bharta:
Calories: Depending on the portion size and the quantity of oil or ghee used in cooking, Baingan Ka Bharta normally has 150–200 calories per serving.
Protein: Each serving of Baingan Ka Bharta contains about 2-4 grams of protein. Although the dish’s other components, such as the eggplants, do include some protein, Baingan Bharta’s total protein value is just modest.
Fat: The amount of oil or ghee used might affect how much fat is in Baingan Ka Bharta. A dish of Baingan ka Bharta typically contains 10 to 15 grams of fat. The type of fat utilized can alter the dish’s nutritional composition. Vegetable oil may have unsaturated fats, whereas ghee, for instance, has saturated fats.
Carbohydrates: Baingan Ka Bharta has about 15-20 grams of carbs per serving, making it a meal with a low carbohydrate content. The eggplants, onions, and tomatoes included in the dish provide the majority of these carbs.
Fiber: Because it contains eggplants, onions, and other ingredients, Baingan Bharta is an excellent source of dietary fiber. It may include 5-7 grams of dietary fiber per serving, supporting a healthy digestive system.
Vitamins and minerals: Vitamin C, vitamin K, vitamin B6, potassium, and manganese are among the vitamins and minerals found in Baingan Ka Bharta. Depending on the components used and the cooking techniques, the precise amounts could change.
It’s crucial to remember that this nutritional information is approximate and may change depending on the particular recipe and portion quantities.
Why I Like Baingan Bharta
- The ingredients poured into the dish are minimal and are found in every household.
- It can be made in a facile manner.
- It can be enjoyed as an entree dish or as a side dish in a thali.
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- Pink Sauce Pasta (Without Maida and Milk)
Please rate and comment if you make this Baingan Bharta recipe so I know how much you like it.
Baingan Ka Bharta | Mashed Eggplant Recipe
Equipment
- Pressure cooker
- Tablespoon/Ladle
- Deep frying pan
Ingredients
For boiling eggplants:
- 4 medium Eggplants
- ½ tsp Turmeric powder
- Salt
- 400 ml Water
For Baingan ka Bharta:
- Boiled eggplants (along with water)
- 3 tbsp Oil
- 1 Whole red chilli
- 5-6 Garlic cloves (chopped)
- 1 inch Ginger (chopped)
- 2 large Onions (chopped)
- 2 large Tomatoes (chopped)
- 1 tsp Red chilli powder
- ½ tsp Turmeric powder
Garnishes:
- Coriander leaves
Instructions
- Fill up half the pressure cooker with water, and add turmeric powder, salt, and at last chopped eggplants.
- Boil the eggplants in the cooker till 2 whistles, and keep the cooker aside till all the steam exits.
- Heat oil in a pan and add whole red chilli, and garlic. Saute them till the garlic gets brown.
- Then add ginger and onions. Saute them for 2 mins on medium flame till light brown.
- After that, add the red chilli powder and turmeric powder and give it a nice stir.
- Add tomatoes and saute on high heat till they are cooked.
- Lastly, add the boiled brinjals along with the water from the cooker. Cover the pan for 15 mins till the bharta is reduced.
- Your Baingan Bharta is ready to serve.
Notes
- You can roast eggplants on the stove instead of boiling them, but there is a possibility that they might have worms inside them, so I cut them up and then boil the eggplants.
